How long will the coffee beans expire? How to judge the harm of fresh and expired coffee powder

From the beginning, freshness has been the core of boutique coffee as a concept. This is one of the key parameters that need to be controlled when we want to show excellent boutique coffee products. Recent coffee trends are aimed at pursuing the best coffee, and freshness is an interesting topic not only for boutique coffee, but also for mainstream coffee.

Coffee freshness is defined as having the original undamaged quality. More specifically, we are talking about the freshness of roasted coffee. The reason for this is that roasting produces coffee aroma, which makes coffee beans extractable, but also makes coffee unstable. Only after roasting can the coffee beans be damaged by oxygen, and the unstable aroma of coffee can easily escape from the coffee beans. Therefore, roasting coffee is unstable and constantly changing materials. To understand the freshness of coffee, we must first understand why and how it is lost.

There are four most important external factors affecting the loss of freshness: space, oxygen, temperature and time.

Space

Freshly roasted coffee beans are full of volatile aroma molecules. Due to physical and chemical effects, the aroma will want to escape to any open space around the coffee beans.

oxygen

The contact of coffee beans with oxygen in the air can lead to the degradation of some sensitive aroma components. This degradation can be perceived, but in many cases, the loss of aroma is mainly due to the process of aroma escaping into the open space around the coffee beans. However, another oxidation, the oxidation of coffee oil, produces a very unpleasant rancid ingredient, which should be avoided in any coffee. Oil naturally exists in roasted coffee beans, and the internal oxidation of coffee beans may be quite slow. But in the case of oil transfer to bean noodles, the effect is very fast, and very unpleasant.

Temperature

The two processes mentioned above, aroma diffusion and oxidation, are determined by temperature. Temperature makes molecules move, and the higher the temperature, the faster they move. As they move quickly, the aroma escapes from the beans and oxygen is more and more likely to cause damage to the beans. In theory, if we cool the coffee to absolute zero temperature, we can keep it fresh indefinitely.

time

The process of losing freshness is not achieved overnight, it takes a certain amount of time to happen.

Of course, in addition to the above four major points, there are other factors that will lead to the loss of freshness of coffee. Let's talk about it in more detail in the future.

If the coffee has passed its best shelf life, it is recommended that you stop drinking it. Whether coffee is new or not will have a bearing on one of the main things: taste and health.

It is conceivable that the fragrance, taste and taste of the old coffee beans and tasty coffee are not good. However, little attention has been paid to ochratoxin, a toxin that is often found in coffee and cereal foods. it is a product replaced by bacteria from black and penicillium. Short-term exposure in large amounts may cause lung water, organ failure, or even death. Long-term low doses are not good for tubules, and can also increase cancer risk.